Every year we make memories and go to the Pumpkin Patch to get our pumpkins. There’s something about the rich smell of hay and earth there and makes us feel good and ready for the change of seasons! (Not that they really change much here in SD, but we can dream). We have never not carved pumpkins in the 20 years of Halloweens that we have been together… It’s a tradition that we love!

Part of the tradition is roasting the pumpkin seeds. I learned how from my mom, as a little kid. Not only are they delicious but they are low in fat and good for you, too! You can eat them as a snack, drop them in a salad, put them in a little snack bag for the kids to run around with. Jagger loves roasted pumpkin seeds and your family will too.

I make them a few different ways depending on what we are in the mood for, so there are a few options below. I list a few seasoning variations, but you can really add whatever you like with the olive oil to customize!

Enjoy and Happy Halloween!

Kristi’s Pumpkin Seeds

Clean The Seeds:

The first part is the hard part, so we’ll get that over with first. Clean the seeds. Remove all the pumpkin goop and strings and place the seeds in a colander. Rinse under water and pick out the rest of the stringy stuff as you go. You can now do one of two things: Go ahead and place the seeds on paper towel or a dish towel and dry, or boil the seeds with a little salt. Place the seeds in a medium saucepan. Add 2 cups of water and 1 tablespoon of salt to the pan. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Remove from heat and drain. Now we’re ready to go!

How To Roast The Seeds:

Heat the oven to 400 degrees. You will drop the temp to 325 once you put the seeds in. I make a mix of olive oil and whatever seasonings in a bowl. Stir it up. Put the seeds in bowl and toss to coat. Spread the seeds out evenly on a rimmed baking sheet for roasting. Once you put the seeds in the oven drop the temp to 325 degrees. Roast for about 20-30 minutes depending on the size of your seeds. You will hear the seeds pop as they begin to roast, but be careful not to burn them. Once they are crispy, pull them out of the oven and allow to cool.

Seasoning variations:

Simple Seeds

  • 1/2 to 1 cup of Olive oil (depending on amount of seeds)
  • Sea Salt (I like to use garlic sea salt)

Taco Seeds (Jagger’s favorite)

  • 1/2 cup olive oil
  • 1 tablespoon packaged taco seasoning for every cup of seeds (For more heat, add cayenne pepper to taste)In a small bowl mix olive oil and taco seasoning, add seeds and stir to coat well. Roast and stir occasionally, until golden brown.

Five-Spice Roasted Pumpkin Seeds

  • 1/2 cup olive oil
  • 3 tablespoons melted butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1/2 teaspoon five-spice powderIn a small bowl, combine olive oil, the melted butter, soy sauce, sugar and five-spice powder, add seeds and stir to coat well. Roast and stir occasionally, until golden brown.

Cinnamon Brown Sugar

  • 1/2 cup olive oil
  • 2 tablespoons melted butter
  • 2 tablespoons sugar
  • 1 1/2 teaspoons ground cinnamonIn a small bowl combine olive oil, the melted butter, sugar and cinnamon, add seeds and stir to coat well. Roast and stir occasionally, until golden brown.

Cheesy Seeds (Kristi’s favorite)

  • 1/2 cup olive oil
  • 2 teaspoons grated cheese (try parmesan or pecorino-romano)
  • 1 teaspoon onion powder
  • pinch cayenne
  • Salt to taste (stole this one from Rachael Ray)In a small bowl combine olive oil, cheese, onion powder, cayenne and salt, add seeds and stir to coat well. Roast and stir occasionally, until golden brown.

Ranch Seeds

  • 1/2 cup olive oil
  • 2 tablespoons of powdered ranch dressing mix for every cup of seedsIn a small bowl mix olive oil and ranch seasoning, add seeds and stir to coat well. Roast and stir occasionally, until golden brown.

Curry Seeds (this one is a little different, no oven)

  • Heat 2 tablespoons vegetable (not olive) oil in sauté pan
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon each turmeric and paprika
  • 1/2 teaspoon cayenne (more or less to taste)Add the seeds and combine. Sauté for about 8 minutes, stirring regularly and watching carefully. Serve warm or let cool.

I could have made this video but Danni Spies beat me to it!